Red Wine Butter Sauce

Ingredients

• 2/3 bottle red wine (the better the wine, the better the sauce)
• 8oz (2 sticks) unsalted butter, cut into 1 inch cubes and keep cold
• salt and fresh cracked pepper to taste

Preparation

• Bring wine to a boil in medium sauce pan.
• Reduce heat to simmer and continue cooking until wine is reduced 80%-90%.
• Once wine is reduced, turn heat off.
• Begin adding one cube of butter, whisking continuously until butter is melted/incorporated into the sauce.
• Continue this process until all the butter has been added.
• Season with salt and pepper and serve at once or keep in a warm spot near the stove until ready to use.

Comments

• This sauce is something we serve with our coffee seared beef tenderloin but goes great with lots of beef items.
• This process also works with white wine.
• You may choose to reduce more wine than 2/3 of a bottle as this will create a more concentrated flavor, but this is a pretty good ratio to get started.
• Makes approximately 1 1/2 cups of sauce, 12 one ounce servings.
• This can be a tricky sauce to make and can "brake" if it becomes too hot or cold or if you add the butter too quickly or slowly. If it brakes, start over and just keep practicing. I still brake one every once in a while when I get in a hurry.
• Start out with a cheaper wine to learn on, then move on to something nicer. It is fun to taste the differences between wines!
• Enjoy!

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Key Lime Tarts

Ingredients

• 5 large egg yolks
• 1 14oz can sweetened condensed milk
• 1/2 cup key lime juice
• 6-3" graham cracker tart shells

Preparation

• Preheat oven to 350F.
• Bake empty tart shells for 10-15 minutes until toasted brown.
• While tart shells are baking, whisk together egg yolks, sweetened condensed milk and lime juice.
• Fill toasted tart shells with egg mixture.
• Bake for 10-15 minutes or until filling is just set.
• Chill completely and serve with lightly sweetened whipped cream.

Comments

• We typically garnish with a slice of lime but raspberry sauce also works.
• This is a traditional style key lime, no green food coloring here.
• This recipe could also be used for a full size pie. It will take about 2 1/2 recipes to fill a 9" pie shell. You will still want to pre-bake the crust.
• When filling the tart shells, it is a good idea to fill them all the way. If not, the top of the crust will break off where filling is not touching.

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Stone Ground Cheese Grits

Ingredients

• 4 cups 2% milk
• ¼ cup butter (1/2 stick) or olive oil
• 1cup The Old Mill’s stone ground grits
• 1 cup grated cheese
• salt, fresh cracked pepper and crushed red pepper flakes to taste

Preparation

• Bring milk, butter or oil, salt pepper and crushed red pepper to boil.
• Add grits and reduce heat to a simmer.
• Stir often and until grits are tender and thickening.
• This will take 30- 40 minutes. Stir in cheese and enjoy.

Comments

• Serves 4-6
• Serve for brunch with poached eggs or dinner with your favorite steak.
• We use stone ground grits which are much coarser and thus take longer to cook, if you are using quick grits you will need to shorten your cooking time
• I like to use a sharp, flavorful cheese like Simetons Four Year Old Cheddar or Locust Grove's La Mancha, but any of your favorites will work.

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Apple Cider, Honey Vinaigrette

Ingredients

• 1 cup apple cider vinegar
• 1/2 cup honey
• 1/2t Dijon mustard
• 2 1/2 cups vegetable/salad oil
• salt and fresh cracked pepper to taste

Preparation

• With food processor, blender or immersion blender, combine vinegar, honey and mustard and puree until smooth.
• Slowly add oil while continuing to puree until all oil is added.
• Season with salt and pepper.
• Ready to serve or refrigerate until needed.

Comments

• Try infusing the oil and vinegar with fresh basil or other herbs for a week before making.
• Stir or shake well before serving.
• Recipe makes 4 cups of dressing.
• We serve this one with our Granny Smith Apple, Stilton cheese salad with toasted walnuts.

Culinary Tutorial


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Butternut Squash Bisque

Ingredients

• 5# Butternut Squash, whole
• 1 medium yellow onion, chopped
• 1 T chopped garlic
• 2 T vegetable oil
• 1½ t ground cumin
• 1½ t curry powder
• 1½ t ground ginger
• 1 bay leaf
• 6 cups chicken stock or vegetable broth
• 2 ½ cups heavy cream
• dash crushed red pepper
• salt and fresh cracked pepper to taste

Preparation

• Preheat oven to 400F.
• Cut off ends of squash and then cut in half lengthwise.
• Scoop out seeds and place squash on roasting pan flesh side down.
• Add enough water to cover bottom of pan, leave uncovered.
• Roast in 400F oven for approximately 1hour or until squash is soft.
• Allow squash to cool completely then scoop out the flesh and set aside.
• Discard the skins.
• In a minimum 4qt soup pot, saute onion in vegetable oil until tender.
• Add spices and garlic, incorporate thoroughly and cook for 1 minute.
• Add chicken stock or broth and roasted squash
• Bring to a slow simmer and cook for approximately 1 hour.
• Remove bay leaf.
• With a hand held or upright blender, puree mixture until smooth.
• Return to pot, add heavy cream and adjust salt and pepper to taste.

Notes

Soup may be strained for smoother consistency. Roasting of the squash may be done in advance and refrigerated for several days. Consistency of this soup will vary depending on quality of squash (moisture content) and simmering time and temperature. You may find the need to adjust the liquid ingredients accordingly. Once cooled, soup will thicken and may require more liquid when reheating. Sounds complicated - and it is to get the same results every time, but it is so good when you get it right! Recipe will make approximately 3 quarts. Serving 16, 6oz portions.

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Chimichurri Sauce

Ingredients

• 4oz fresh herbs (parsley, oregano, rosemary, etc.) w/ majority being parsley
• ½ cup onion, small dice
• ½ cup green bell pepper, small dice
• 2T chopped garlic
• 1 lemon, juiced
• 1 cup vinegar (apple cider or white)
• 2 cups extra virgin olive oil
• salt and pepper to taste
• dash of ground cumin
• dash of crushed red pepper flakes
• dash of ground cayenne pepper
• dash of ground coriander

Preparation

• Place all ingredients in a food processor except for olive oil and blend.
• Gradually add olive oil until sauce is smooth and oil is incorporated.
• Refrigerate or serve immediately.

Comments

Recipe makes approximately 1 quart. Sauce may be refrigerated for up to one week or frozen for one month. As the olive oil will congeal when cold, allow to warm to room temperature before serving. Stir before each use. This sauce is great on just about anything - we serve it on some of our meat and egg dishes.

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Beef Tenderloin w/ Millstone Dry Rub

Ingredients

• 1 beef tenderloin trimmed of excess fat and silver skin
• 1/2 - 3/4 cup millstone dry rub

Preparation

• Season tenderloin generously w/ rub and allow to sit for 1-2 hours.
• Preheat oven to 350F.
• Sear at high heat on all sides.
• Transfer to roasting pan w/ wire grate roasting rack.
• Roast in 350F oven for 20-30 minutes or until desired temperature is reached.
• 20 - 30 minutes will achieve a medium rare to medium respectively.
• As desired temperature is reached, remove from oven and allow to rest for 10 minutes.
• Slice thin and serve!

Comments

Many factors determine how long it will take for the tenderloin to reach the desired temperature. I do suggest beginning to check your tenderloin after the first 20 minutes regardless of how done you may want it. You can always cook it a little longer but cannot undo an overcooked mistake. Using a probe meat thermometer will help. Rare is 120F and it goes up one temperature every 10 degrees. Medium rare is 130F, while medium is 140F. Keep in mind that meat will continue cooking once taken out of the oven. Usually temperature will rise another 5-10 degrees depending on size. A whole beef tenderloin will serve 8-10 people. Enjoy!

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